Smoked Fish
By: Euclydes Antoni...
Published: Saturday, February 13, 2010 - 5:21pm

Ingredients




1 Fish
1 teaspoon Salt
1 tablespoon Sherry
1 tablespoon Soy sauce
1 slc Fresh ginger root
3 tablespoons Oil
3 tablespoons Brown sugar

Preparation

1 Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches. 2 Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes. 3 Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections. 4 Heat oil. Add ginger and scallion; brown lightly and discard. Add fish and brown lightly, then remove from pan. 5 Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see "HOW-TO SECTION"). Smoke fish 5 minutes. 6 Turn off heat and slowly open foil wrapping. Let smoke escape gradually. Then turn fish slices over and repeat smoking process. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold. 7 NOTE: This dish may be made with carp, scup, butterfish or white fish. 8 It will keep, refrigerated, for several days. 9 VARlATIONS : In step 3, steam the fish 15 minutes instead of browning it. 10 In step 4, add with the sugar, 2 tablespoons of used black tea leaves.